Sunday, April 5, 2015

Hadassah Charoset

Over the years, I have slightly modified this recipe which was passed down to me by my mom via the Hadassah cookbook (c. 1982).

When multiplying the ingredients to make a batch for a large crowd, be gracious with the apples and walnuts and extremely stingy with the rest. If it's underseasoned or underflavored, you can always add more spice, lemon, sugar/honey, or wine; however, you can't take any of those away if you've added too much.

Hadassah Charoset
Serves 4

1 apple (Fiji, Gala, Macintosh, Macoun, etc. - I'd stay away from Red Delicious and Granny Smith)
½ cup chopped nuts (I like shelled walnuts the best)
1 TBS sweet red wine (kosher for Passover if making for a seder)
1 tsp grated lemon rind
½ tsp cinnamon
½ tsp sugar or honey (honey is a better binder)
1 dash powdered ginger
Fresh lemon juice
Salt to taste

Peel, cut, core, and chop the apple. Shred or chop finely with a food processor (both textures combined can be nice, too - just be careful not to over process or you'll end up with apple sauce). Squeeze over fresh lemon juice (zest the lemon first to save on lemons) and toss to prevent browning.

Pulse the nuts in the food processor until you've reached your desired consistency (pebble sized is nice). Mix in with the apple.

Add wine, lemon rind, cinnamon, sugar/honey, ginger, and salt. Toss and taste, adjusting as you'd like. Store in an airtight container in the refrigerator until ready to serve. This can be made a day or two ahead, and is delicious on matzoh with horseradish!